3-layer yellow cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup salted butter, softened
½ cup vegetable oil
1½ cups sugar
1½ cups buttermilk, room temperature
3 large eggs, room temperature
1 tablespoon vanilla
3½ cups all-purpose flour
4 teaspoons of baking powder
½ teaspoon salt
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Directions: |
Directions:Grease three 9-inch pans. Line the bottom with parchment paper. Preheat oven to 350º F.
In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. Add in buttermilk, eggs, and vanilla extract and beat until combined.
Add in flour, baking powder, and salt, and mix until just combined. Be sure to scrape the sides and bottom of the bowl to make sure everything gets mixed in.
Divide the batter among the three prepared pans. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting. |
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Personal
Notes: |
Personal
Notes: This is from a web site called The Stay At Home Chef. I stumbled onto her site when searching for a good, light, 3-layer cake recipe to make a coconut pineapple cake. I have found all of her 3-layer cake recipes to be very good so am including them in this cookbook so you don't have to do the searching. Thank you, Rachel, for sharing.
You can also bake this in a 9 x 13 inch pan for a single layer or cut into two or three sections (after baking, of course) and stack for a square layer cake.
You can use half the recipe with 2 eggs to make the cake in 6" pans.
You can use a bundt cake pan but increase the baking time to 50 to 60 minutes. Be sure to test.
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